With spring in full bloom, I couldn’t resist sharing this delicious Spring Vegetable Risotto recipe with you. It’s the perfect dish to celebrate the season and get your daily dose of veggies. Plus, it’s toddler-approved, so you know it’s good!
First up, let’s admire this beautiful dish with its vibrant hues of green and yellow.
Spring Vegetable Risotto
Now, let’s get down to business. This risotto recipe is super easy to make, and it’s perfect for a quick lunch or dinner. Here’s what you’ll need:
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup fresh or frozen peas
- 1 cup chopped asparagus
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the arborio rice and stir to coat it in the oil. Cook the rice for 1-2 minutes until it starts to turn translucent.
- Add 1 cup of broth and stir continuously until the broth is absorbed. Continue adding broth 1 cup at a time and stirring until it’s absorbed before adding the next cup.
- After about 10 minutes, add the peas and asparagus to the skillet. Stir and continue adding broth as before until the rice is fully cooked and the vegetables are tender.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Serve hot and enjoy!
This Spring Vegetable Risotto is a great way to get your daily dose of vegetables while enjoying a delicious and comforting meal. Plus, it’s packed with flavor and nutrients, making it a crowd-pleaser for both adults and toddlers alike. So give it a try and let me know what you think!
